Pumpkin Spice Syrup for Homemade Pumpkin Spice Lattes.

Here's the science behind it: those addictive pumpkin spice lattes from Starbucks are basically pumpkin-flavored syrup (no actual pumpkin!) + coffee + milk. One grande pumpkin spice latte (with whipped cream and milk... and P.S. who wants just a grande? I want to carve out apumpkin and fill it with latte) has 49 grams of sugar. Forty-nine. That's dangerous ground for someone who wants/needs/must have a pumpkin spice latte in her face, everyday until Thanksgiving. Starbucks, why is there no sugar-free pumpkin syrup? Get on this.

But now I can make it home... and just how I want it too! I can add more syrup. Less milk. Extra cinnamon. I can drink it out of a pumpkin. I can eat spoonfuls of whipped cream. It's a bit like being a wizard. A coffee wizard.

And judge me all you want, but I made this using Splenda instead of granulated sugar and mixed it with heavy cream instead of milk. It tastes almost exactly like the fancy lattes I remember, but with nearly 3/4 less sugar and guilt.